Table of Contents Identify and analyse different types of Food production systems...............................................3 KnowledgeandunderstandingaboutdifferenttypesofFoodandBeverageService methods in restaurants................................................................................................................3 Analysis of Food Production Control and Volume Forecasting.................................................5 \
Identify and analyse different types of Food production systems Food production is defined as the phase of food flow that apprehensions on the dispensation of semi prepared or raw food items. The food items are served after providing proper heat and making them reach to state of serving (Li, Morell, and Jobling,2020). The food dishes are provided some protection such as cook freeze or cook chill before food is served to the customers. There are different types of food production system which are mentioned below - Traditional methods– This type of food system includes keeping raw material or stuff for making dishes that is served to customers. In context of methods of conservative parties, lot of raw food is purchased and this category is known as convenience foods category. This type of method is used in various restaurants and kitchen. Cook freeze methods -This type of food method consists of a catering system that depends upon full cooking of food that is pursued through fast freezing. The food is stored at low temperature where it does not stale and this food is used anytime. Sous-vide method -This type of food production system are more fresh food and in this method food is stored at 138 degrees of temperature.The food is stored in pouches and this is less hazardous. This is a cooking technique which has become popular over the years. This cooking is occurred in temperature controlled water bath. KnowledgeandunderstandingaboutdifferenttypesofFoodandBeverageService methods in restaurants There are different types of food and beverage service methods and types that can be used in the restaurant such as plate service, cart service, plater service, buffet service or family style service. These are explained below - Methods of food and serviceDescription Table service Thisisfoodandbeverageservicewhich includesothercategoriessuchasEnglish service, American service, pre plated service. Incontextoftableservice,customersare allowed to seat at the table with laid orders and
covers from the menu. The staff of restaurant gives warm welcome and then food menu is provided to customers. English service In this type of food service, meal is placed on large platters or within large bowls. The food portions are delivered to customers and clients by servers or waiters of restaurant. The host has to check and approve food and then it is placed on table. French service This is a detailed and requires high skills. This is an expensive method of food and beverage service. The plated entrees are providedfrom right and other courses are served through left. Silver service In this type of food and beverage service, food isservedinsilvercutleryandsilverware (McClements, 2020). The server has to take approval of customer before serving the food to table. Pre plated service This is widely accepted and common type of food beverage service. The waiters and servers take guests orders within dining area and food is prepared by chef. Analysis of Food Production Control and Volume Forecasting The production control means the managing and controlling of preparation of food that can minimise over production, loss from the inefficient processing and purchasing and loss from the excessive portion sizes. When there are proper operation of food control system then the management has an objective for controlling the food costs in efficient manner. This maximises
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profitability and sales of the operation. There are four major stages of production control such as volume forecasting, standard yield, standard recipes, standard yield and standard portion sizes. Volume forecasting –This is defined as production planning and predicting the volume of sales for establishing in future period. The main aim of volume forecasting is to predict total number of meals that are stored in each and every sellingoutlet of the establishment. This also means predicting the choice of menu items by the customers, ensuring the availability of necessary ingredients, control food costs in relation to the sales. The initial forecast -This is based on two types of records past records and advance records. The past records are one which includes figures recorded for same period previous year. The need and demand of food item in last year is identified and proportionate sales is measured. Advance booking includes predicting the number of bookings that restaurant will be having. The final forecast –This means estimating the production of previous day and sales figure. Any left-over should be sold as soon as possible before they become a complete write-off.
REFERENCES Books and Journals Li, Z., Morell, M.K. and Jobling, S.A., Commonwealth Scientific and Industrial Research Organization (CSIRO), 2019.Production of food and beverage products from barley grain. U.S. Patent 10,212,959. McClements, D.J., 2020. Recent advances in the production and application of nano-enabled bioactive food ingredients.Current Opinion in Food Science. Online FoodProductionControl.2020.[Online].Available through:<https://www.bngkolkata.com/production-control/>